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  • My first, egg brisket story, thus far.

    Thanks for paying it forward, @danv23.  Your story here was a big help!

    I was planning on buying pork spareribs at the store after work, but they were out so they gave me St. Louis ribs for the same price.  Then I noticed the meat guy was re-labeling prices on two big briskets, and I grabbed a 15 pounder.  I got it home, opened it to warm, got the egg going, and jumped on this forum to figure out what to do.  OK - salt and pepper would be a great starting baseline.  I'd keep it simple.  The only other thing I added was 2 chunks of pecan.

    It went all-night from 8:30 PM to 11:00 AM, around 265 or so in the dome.  At 11:00, I probed it a few times with a thermometer, and it was consistently 195-197, and very tender.  So, I re-read @danv23 post, and pulled it off the egg, wrapped it in about 5 tight layers of heavy-duty foil, put it in a cooler on top of one towel, and packed 6 thick towels on top, and sat it in the sun on my deck.  Can't wait.  Here's what it looked like when I pulled it off:

    (Thanks, beteez, for turning me onto this forum!)
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